Eating frogs is a decidedly French delicacy. It should come as no surprise that Cajuns have made these amphibians part of their diets for hundreds of years.
In South Louisiana, frogs are plentiful and grow big! Just spend any summer evening outside and listen to the bullfrogs serenade you with their deep, baritone calls.
The meat is light in color and delicate in flavor, but it definitely does not taste like chicken!
Frog should be cooked to 150º-155º. Be careful not to overcook it as it will dry out and become very tough.
Grilled Frog Legs
Ingredients:
- 2 lbs Louisiana frog legs
- 1 cup Olive oil
- ¼ cup Apple cider vinegar
- ¼ cup Distilled white vinegar
- ½ cup Green onions (sliced)
- 3-4 cloves Garlic (chopped)
- ¼ cup Local honey (optional)
- 2 tablespoons Louisiana Love Seasoning Blends
Method:
- Prepare a hardwood fire or preheat gas grill to 400º
- Using a paper towel, dry off frog legs.
- In a suitable bowl, combine the remaining ingredients, and stir well.
- Add frog legs to the marinade, cover, and chill for at least 6 hours but no more than 24 hours.
- Note: Using honey will aid in browning while cooking and will add some sweetness to the dish, but it can be excluded for a more savory flavor.
- Place frog legs on the heat putting the thickest parts over the hottest sections of the grill.
- Turn every 2-3 minutes until done at 150º-155º as measured on a meat thermometer.
- Note: The remaining marinade can be used as a basting sauce while cooking.
- Remove and rest for 5 minutes.
Sautéed Frog Legs in White Wine Sauce
Ingredients:
- 2 lbs Louisiana frog legs
- 2 tablespoons Neutral oil
- 2 tablespoons Unsalted butter
- ½ Small white onion (thinly sliced)
- 3-4 cloves Garlic (chopped)
- 1 cup Dry white wine (Chardonnay)
- 1 tablespoon Corn starch (dissolved in the same amount of water)
- Louisiana Love Seasoning Blends to taste
- ½ cup Green onions (sliced)
Method:
- Using paper towels, dry off frog legs then coat with oil and season to taste with Louisiana Love.
- Place a heavy, large skillet over medium-high heat and add butter.
- Once butter is melted and just starting to smoke, add enough frog legs to cover the bottom of the pan without overcrowding.
- Allow to cook undisturbed for 2-3 minutes, turn, then cook for an additional 2-3 minutes.
- Check temperature for 140º-145º as measured on a meat thermometer, turning every minute or so until reached.
- Remove to a plate and reserve.
- Add onions and garlic to pan, sautéing until onions are clear.
- Deglaze with white wine, and allow to reduce by half (3-4 minutes).
- Whisk in corn starch mixture until desired consistency is reached, then reduce to simmer, cooking for 3-4 minutes.
- Add frog legs back to sauce, cooking until temperature of 150º-155º is reached.
- Taste and adjust seasoning.
- Add green onions and serve.
Frog Salad Sandwich
Ingredients for Mayonnaise:
- 10-12 ounces Neutral oil
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Kosher salt
Method for Mayonnaise:
- Place all ingredients in a one-pint mason jar.
- Using a stick blender, start from the bottom, blending until well combined, then slow pulling the blender upwards to emulsify all the oil.
Ingredients for Salad and Sandwich:
- 1 lb Frog leg meat (cooked)
- 3-4 tablespoons Mayonnaise
- 2-3 teaspoons Yellow mustard
- ¼ cup Green onions (sliced)
- 2 tablespoons Dill relish (optional)
- Louisiana Love Seasoning Blends to taste
- 4 slices Sourdough bread
- Fresh lettuce of choice
- Sliced tomatoes
Method for Salad and Sandwich:
- Combine all ingredients except for bread in a suitable bowl, taste and adjust seasoning, and allow to chill in the refrigerator for an hour or longer.
- Toast bread and spread with salad, adding lettuce and tomato as desired.
Stay hungry.
